A recent BBC story chronicled the rise of the sober bar.
At first I was skeptical about the concept, but it grew on me as I thought about it.
I don’t spend as much time in bars as I did when I was younger. If I do, it tends to be in brew pubs, wineries, or cideries.
I’m much more interested in discovering high-quality craft beverages than drinking mass-produced products from giant companies.
The concept of some of the new sober bars preserves some of the magical chemistry that I enjoy but without the alcohol.
These places work hard to come up with fun combinations of ingredients including exotic choices that patrons will like.
For some of us, this is the attraction of a good cocktail the final product is greater than the sum of the individual components.
This makes going sober much more interesting than ordering another cola.
The fact there is no alcohol available means that the atmosphere is likely to be quite different from a bar that serves alcohol. It might even be possible to talk without having to compete with a loud table of inebriates engaged in a mad race to see who can reach intoxication first.
It can also remove the social pressure some people feel when they don’t want an alcoholic drink. This can involve acquaintances who constantly try to talk them into having a drink, or, worse yet, buying them drinks or shots they don’t want.
At a sober bar, there would be no peer pressure to make bad decisions that could affect one’s eligibility to drive, or worse.
One could remain responsible, have a good time, and be in good shape to face whatever was on their schedule in the morning.
Plus, patrons wouldn’t have to worry about some sloppy drunk spilling a drink on them.
Although I don’t spend much time in bars, if I happened across a sober bar, I might be inclined to stop in and check it out.
I’m not going to abandon all those dedicated brewers, vitners, and cider makers I have been supporting for years. Those people depend on me. However, it might be nice to visit a non-alcoholic bar for a change just to see what the staff mixologist has come up with.